Instructions:
Make the Crust (Duration: 10 minutes + 10 minutes bake)
Preheat oven to 325°F (163°C).
Combine graham cracker crumbs, sugar, and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool. 🧈🍪
Prepare the Raspberry Swirl (Duration: 10 minutes)
In a small saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat for 5–7 minutes until berries break down.
Strain through a fine mesh sieve to remove seeds. Set aside to cool. 🍓💫
Make the Cheesecake Filling (Duration: 15 minutes)
Beat cream cheese until smooth. Add sugar and continue mixing.
Mix in eggs one at a time.
Add sour cream, lemon juice, lemon zest, and vanilla; blend until creamy. 🍋🧁
Assemble the Cheesecake (Duration: 10 minutes + Bake 55 minutes + Cool 1 hour)
Pour the cheesecake filling into the cooled crust.
Drop small spoonfuls of raspberry sauce on top and swirl gently with a knife or toothpick.
Bake at 325°F (163°C) for 55–60 minutes until the center is just set.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour. 🌀🧑🍳
Chill and Serve (Duration: Chill 4 hours)
Remove cheesecake from oven and refrigerate for at least 4 hours or overnight.
Slice and garnish with fresh raspberries, lemon slices, or a dusting of powdered sugar. ✨🍇🍋
Prep Time: 35 minutes | Cooking Time: 1 hour 5 minutes | Cooling & Chill Time: 5 hours | Total Time: 6 hours 40 minutes
Kcal: 450 kcal | Servings: 12 slices
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